Creme Brulee Cheesecakes

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 500 g mascarpone cheese
• 1/2 cup sugar
• 1/2 cup whipping cream
• 1 vanilla bean
• 3 large eggs
• 3 sheets phyllo pastry
• 1/4 cup unsalted butter, melted
• 2 tablespoons sugar

Recipe

• 1 cheesecakes: preheat oven to 325 °f.
• 2 grease 6 5-oz ramekins and place a disc of parchment in the bottom of each.
• 3 place ramekins in a dish with a 2-inch (5 cm) lip.
• 4 stir mascarpone to soften.
• 5 add sugar and combine well.
• 6 stir in whipping cream and seeds from vanilla bean switching to a whisk to smooth out mixture.
• 7 whisk in eggs one at a time until blended.
• 8 ladle mixture into prepared ramekins and pour hot tap water around ramekins until water comes halfway up.
• 9 bake cheesecakes for 35 minutes then remove from water bath to cool.
• 10 chill for at least 6 hours before serving.
• 11 phyllo wafers: to make phyllo wafers, increase oven to 350 °f and line a baking tray with parchment.
• 12 lay out one sheet of phyllo and brush lightly with butter and sprinkle with sugar.
• 13 cover with second sheet of phyllo, repeating with butter and sugar.
• 14 repeat with third sheet, then fold phyllo in half.
• 15 cut 6 circles out of pastry with a 3 ½ -inch cookie cutter and place onto baking tray.
• 16 bake for 7 minutes, until golden brown. let cool.
• 17 to serve, place a phyllo wafer on a dessert plate.
• 18 run a spatula around inside of ramekin to loosen, and then turn out cheesecake onto wafer.
• 19 peel away parchment disc and sprinkle top of cheesecake with sugar.
• 20 using a kitchen butane torch, caramelize top of cheesecake.
• 21 repeat with remaining cheesecakes and serve.